Start the day with a nutritious, homemade and filling breakfast – made by the kids, for the kids! See notes section for Low FODMAP diet tip.
Ingredients
- 4 cups rice flakes
- 1/2 cup sultanas (see notes for Low FODMAP substitution)
- 1/2 cup dried cranberries
- 1/3 cup pumpkin seeds (pepitas)
- 1/3 cup flaked almonds, toasted
- Reduced-fat milk, to serve
Method
- Step 1Combine rice flakes, sultanas, cranberries, pumpkin seeds and almonds in a bowl.
- Step 2Serve muesli with milk.
- High carb
- Low fat
- Low kilojoule
- Low sodium
- Vegetarian
Nutrition
1536 kj
Energy
10g
Fat Total
1g
Saturated Fat
4g
Fibre
7g
Protein
210.61mg
Sodium
35g
Carbs (sugar)
60g
Carbs (total)
Notes
Variation: You could use 1/2 cup chopped dried apricots instead of cranberries.
Cooking class: Storing: Store muesli in an airtight container for up to 1 month.
Tip: To toast almonds, place in a small, dry frying pan over medium heat. Cook, stirring, for 3 minutes or until golden. Transfer to a plate.
Low FODMAP diet tip: Make this a Low FODMAP recipe by reducing sultanas to 1/3 cup. If you are lactose intolerant, replace milk for lactose-free milk.
- Author: Emma Braz
- Image credit: Mark O'Meara
- Publication: Super Food Ideas